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Topic: GF options for chocolate pecan pie? (Read 959 times)

So I made a chocolate pecan pie for the Black Friday food swap. I was told it was sinful. I don't eat it, it's too rich for my blood.

We've got a manager here who is GF, and I was wondering if there are commercially available good quality frozen GF pie crusts that I could use next time to make the pie so he can have some. I know I'm not going to try GF cinnamon rolls (my usual Christmas fare), but want to try to make something that he can eat.

Alternatively, would it be feasible to make a crust-free pie? The recipe is as follows, and I'm not familiar enough with it to mess around. (I may change the amounts tomorrow, I'm running from memory, but it's all close to this.)

I actually did a chocolate pecan pie (with bourbon and molasses, too - yum) when I was experimenting with GF.I used a piecrust recipe I found on the Internet, I think it was glutenfreegirl and the chef, but I can't be 100% sure.

It was really easy and tasted wonderful. The crust was not flaky like gluten pastry, more hearty and crumbly, like a shortbread cookie or a graham cracker crust. It went great with the pecan pie.

In fact, that might make a shortcut for you since you won't want to have the expense of whole bags of various GF flours - you could use GF shortbread cookies or graham crackers and make a crust from them.

I think a crustless pecan pie would not work, just because of the gloopiness of the filing. If you radically adjusted the proportions and made it more like a granola bar, that might work.

I think it's a great opportunity to experiment with the recipe - after all, it's never going to taste bad. Even if it's too rich for you, I'm sure you have someone or several someones who will be happy to snarf the "fails".

Gf pie crust is not by any means offensive to those who also eat gluten, as long as they are not expecting traditional pastry.

FWIW, I'm a pecan hog so my recipe has 2 cups of pecan pieces, and about 3/4 cup molasses and 2/3 cup brown sugar. the filling part holds together pretty well, but I tend to do "heaping" cups of the pecans so it does crumble.

My mom's pecan pie recipe was more like the one you listed (minus the chocolate) and it did tend to slide off the crust at room temperature. If the chocolate makes yours stay together at room temp, maybe you could forgo the crust as sweetsono mentioned.

In fact, that might make a shortcut for you since you won't want to have the expense of whole bags of various GF flours - you could use GF shortbread cookies or graham crackers and make a crust from them.

I think a crustless pecan pie would not work, just because of the gloopiness of the filing. If you radically adjusted the proportions and made it more like a granola bar, that might work.

I think the GF shortbread cookie idea is brilliant! I think shortbread would taste really good with the pecan pie. I might even like it better than a regular crust for pecan pie.

The pecan pie that I make isn't too gloopy. We baked some of it in a ramekin because the refrigerator crust that the cook had bought contained lard. It was delicious. (The filling, not the refrigerator crust.)

I have no experience working with GF flour, but I imagine that it would probably make a pretty good pastry. Pastry is usually handled gently so the gluten doesn't develop. Pillsbury apparently has a ready-made one that you can find in the fridge section.